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Philosophy

philosophy

To maintain limited production away from large-scale productions.

To look after the environment, both in the vineyards and also during the different winemaking stages.

Blend according to each wine, in order to conserve the characteristics of each vintage and we do not add anything else. This means that the wines from vintage to vintage are similar if we compare them analytically with previous years.

Combining traditional knowledge with new technology.

Improving winemaking processes in order to find the true expression of our cavas (sparkling wines) and still wines. Our work ethics have led us to certify our wines as organic. In September, 2015 we were recognised by the European Union’s official organisation, Euroleaf and the Catalan Autonomous Government, (CCPAE).

Our work ethics have led us to certify our wines as organic. In September, 2015 we were recognised by the European Union’s official organisation, Euroleaf and the Catalan Autonomous Government, (CCPAE).

 

Viticulture

viticulture

We know that looking after the environment is paramount in grapegrowing.

By certifying our grapes as organic, we are guaranteeing that our methods are purely natural. We maintain the micro-organisms in the soil as well as promote plant diversity and avoid the use of chemical fertilisers for controlling pests and diseases.

We live on this planet and feed ourselves from it. The more we care for it, the better the fruit will be and we will be able to make wines of better quality.

The varieties which we use for making our wines are mainly the traditional ones found in the Penedès:Macabeo, Xarel·lo and Parellada.

We also use Pinot Noir, Chardonnay, Muscat de Fortignan, Merlot,Garnacha, Syrah(Shiraz), Cabernet Sauvignon and Tempranillo.

Our vineyards are dry farmed. We control our yields with pruning and by clearing fruiting buds on each vine. By using these techniques, we are balancing out the quantity and the quality of grapes.

In the springtime, we carry out green pruning in order to regulate growth, as well as favouring good air circulation and sun exposure. We only use chemical products when necessary and always in small doses. The few fertilisers we use are organic. We also use our winter pruning clippings to make compost. We distinguish between different ripeness points of the grapes, depending on the wine we are making.Our grape harvest is carried out by hand and we select grapes on the vine and throw away those that are not good enough.

We distinguish between different ripeness points of the grapes, depending on the wine we are making.Our grape harvest is carried out by hand and we select grapes on the vine and throw away those that are not good enough.

 

Wine making process

elaboracion_vino

The wines we make are protected by the Penedes Designation of Origin or wine appellation

The different grape varieties are fermented separately and then later on, blends of these are used to make each wine. The blends vary according to the characteristics of each vintage.

The fermentation process is carried out very slowly in stainless steel vats, keeping temperatures low in order to maintain the primary, fruity aromas of the grapes.

Red wine ageing starts in French and American oak barrels. This ageing process then continues later on in bottle where the wine is finely tuned and rounded.

In terms of making and keeping organic wines, the European Union legislation lists several requirements which include not using chemical fining products or restricting the levels of sulphites in wine.

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The Cava making process

elaboracion_cava

Our cavas are made using the Traditional Method, under the auspices of the Cava Regulatory Board.

We blend according to the cava we wish to make. The aim is to mix different grape varieties, with different chemical and sensorial characteristics, which complement one another, which lead to the production of balanced cavas.

Ageing time is decisive in terms of aromas and more complex aromas achieved. This is carried out in the depths of our underground cellars or “cavas” (as they are known here) at constant levels of humidity and temperature.

Our youngest cavas are aged for a minimum of 12 months, but most of our cavas are two to three years old.

Once the ageing period is complete, we put the bottles in special riddling racks known as “pupitres”. This is a natural way of fining the wine as we work manually. Every day, the bottles are given about an eighth turn causing the sediment to move towards the neck of the bottle. This sediment is later on removed by disgorging the bottle. Depending on the type of cava being made, we sometimes add dosage or “liqueur d’Expédition”.

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